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Monday, February 21, 2011

Masla Dosa

To start with Mangalore/Udupi cuisine i like to start with our one and only Masal Dosa,which is simple yet everyone loves it .This breakfast/snack dish is a very much liked in my in-laws house.they can eat months together.My kids are also continuing the tradition. I learnt restaurant type Masal Dosa from my Mother-in-law.She makes excellent masal dosas.And my father-in-law used to tell me all small -small tips,which makes dosa a masal dosa .
Actually for the right and tasty masal dosa ,grinding the batter is important.In India i used to grind batter in grinder which really gives nice fluffy batter.Urad dal grinds very well in grinder.But here Indian blender itself most of us don't have,so i grind it in blender.grinding batter here needs patients and time.Little amount of batter at a time with keep adding little water in between the intervals.In my house we eat proper South Indian breakfast in the morning which needs lot of grinding.For Masal Dosa we need

other method: This method is healthier and dosa colour really comes well.

3/8 cup urad dal

1/8 cup toor dal

1/8 cup moong dal(green gram dal)

1/8 cup chana dal

3 cup long grain/dosa rice

1 handful of beaten rice(poha)

1 tsp of methi seeds

11/2 tsp salt

Soak the above ingredient together for at least for 6 hours in water.Poha should be washed and kept aside.then grind this into smooth liquid which should not be to watery and too thick.when you pour the batter it can be poured easily.Add salt to it and keep for fermentation for overnight.In winter fermentation is a problem,so keep it in warm place.you can keep it in preheated oven,or near the electric/gas stove ,or in the heater room.And in summer batter ferments very much,so you should always keep big plate beneath your batter box.when you add salt always mix batter with hand.

Alu-onion palya(sabzi)
Ingredients:

3 alu boiled and mashed

1 onion cut lengthwise

2-4 green chillies(according to your taste)

2"ginger finely chopped

1/2 tsp mustard

1 tsp urad dal

1/2 tsp of broken cashew(optional)

1 red chili broken into 2-3 pieces

curry leaves

1/2 tsp turmeric powder

little lemon juice

salt to taste

1/8 tsp sugar(optional)

coriander leaves

Method

In a pan put 2 tsp of oil ,when oil become hot put mustard.when it start spluttering put urad dal,cashews,red chilly,curry leaves and turmeric powder.then add onion , ginger and green chillies.Fry till onion becomes translucent or turn light brown.put little water and close the lid on the pan for 2 mints.now add salt,sugar and mix it well.finally add mashed potato and mix very well.switch of the flame and add lemon juice and coriander leaves and mix the curry.your potato sabzi is ready.

Red chutney:
Ingredient:

2 red chillies(byadige mensu)

1/2 cup fresh coconut powder

1/4 cup roasted gram dal(chutney dal/kaddle phutani)

salt

1" tamarind piece

Method:
Grind the above ingredient together in a blender adding little-little water.chutney should not be too watery and it should be spreadable type.You can also use MTR chutney powder instead of this chutney.

Green chutney:
Ingredients:

1 cup fresh coconut

1/4 cup roasted gram dal

2-3 green chillies

1/2 bunch of coriander leaves

2" piece tamarind

2" piece ginger

salt

water

curry leaves

oil for seasoning

mustard

pinch of hing

1/2 tsp urad dal

1 red chilli pieces

Method:
Grind coconut,green chillies,ginger,dal,tamarind and salt together with adding little water at a time.once the ingredient become nice paste,now add coriander leaves,this gives very nice aroma to chutney.grind for 1 more minute.remove the chutney in a bowl.In a pan put oil ,when the oil is hot put mustard seeds.once the mustard seeds start sputtering add urad dal,red chillies,curry leaves and hing.after few seconds switch of the flame and put the above over chutney.your green coconut chutney is ready.

Onion Sambhar:
Ingredients:

2 medium onion cut lengthwise

1 big tomato

curry leaves

1 tsp full thick tamarind paste

2" thick piece of jaggery

1/2 cup toor dal

coriander leaves

curry leaves

1 1/2 tsp salt

for sambhar masala-

1/2 tsp jeera(cumin)seeds

1 tsp coriander seeds(dhania)

1/4 tsp methi seeds

2-3 small pieces of kada/sabuth hing(whole asafoetida),you can use hing powder if you don't have sabuth hing.

4-6Red chilli(byadige mensu)

1/2 tsp urad dal

2-3curry leaves

3/4 cup coconut

Method:
In a pan take 1/4 tsp of oil put all the above sambhar masala ingredients except coconut.Fry continuously the above in low flame till urad dal turns light brown.switch of the flame and put coconut in that.grind this with 1/2 of the tomato into smooth paste.tomato gives good colour to sambhar.
Take a sambhar pan ,put 1tsp of oil.when oil is hot add mustard seeds and urad dal.when mustard start spluttering add curry leaves,onion and turmeric powder.fry till onion turns light brown.put little water and close the lid.after 1 minutes add tomato's and fry for a while.now add tamarind paste,salt and jaggery.close the lid and let it boil for 2 minutes.then add pressure cooked toor dal ,allow it to boil for 1minutes.finally add sambhar masala paste and water and let the sambhar boil for 5 minutes.switch of the flame and add coriander leaves.i make this sambhar a little watery.the onion sambhar is ready to serve.you can also add vegetables(like carrot,beans,potato) and cook it with toor dal adding little salt and jaggery while cooking.

Now all our combination required for the masal dosa is ready and now we can start preparing our dosas:
Method:

If you have a nonstick spray just spray little before starting the dosa or you can add oil and with tissue paper wipe neatly all over the griddle.switch on the flame.before pouring nicely mix the batter with round ladle.Once the griddle is hot,take one ladle full of batter and pour at the centre of the griddle.now clockwise or anticlockwise spread the batter on the griddle.put oil all around the dosa,if it is not nonstick griddle,if it is non stick griddle oil should be pore on the dosa.close the lid for few seconds and then put little ghee on the dosa.
spread red chutney on the dosa.turn the dosa ,leave it for few seconds and if you want you can add little more ghee this side,then turn it back.

now put 1-2 tsp of Alu sabzi then try to fold at one side and roll it over and make it as a wrap.put 1/4 tsp piece of butter on it and serve this dosa with the combination of chutney and sambhar.Enjoy this yummy masal dosa.

About Me

I am a home-maker and love to try out different dishes.I love my family the most.my kids are my life.I dedicate this blog to my parents who tought me whatever i know in my life and to my husband Ashok who encouraged me to start my own blog.Cooking is my hobby which i inherited from my Mom.She is great cook, loves to try new recipes.
My cooking have influence of these people the most they are my mom,my grandma's and my mother in law.but i like to mention some people from whom i learned many recipes and they are, my sister(good cook with spicy touch),my aunts(chikkamma's),my husband's chikki and grandma.In cooking, the secret ingredient is lots of interest,practice and love .So try my recipes and tell me your suggestions.enjoy cooking.

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ABOUT MY BLOG:

Welcome to My kitchen,you all are always welcome any day any time.i am happy to serve you all.

Thanks for following my blog.your suggestions ,comments and encouragements make me to improve and try.

I am not a Great cook but like to try different recipes when ever i come across one.

Throught my life from childhood i came across different types of cuisine.

This Journey of different Cuisine starts here at my kitchen.
Journey of food is like flow of water which never stops.
This blog covers 1-Z vegetarian dishes.

Every country/region has its own tradition reinforced with food.And the best way to learn new culture is to learn their cusine.

I must say i am lucky i got a chance to learn different types cuisine.

My mom lived in different parts of India from her child hood.She was in Tamil nadoo and then they shifted to Place nearMysore.So those region's dishes also she used to prepare when we were small.

My grandpa was a great cook,in his and my mama's(my mom's brother's)retaurant i have tasted great dishes.

Then when we were in Maharashtra for 22 years ,we have great influence of maharastrian dishes.its like my second hometown.

After marraige i got a chance to live in different countries and tasted and try their cuisine.

From japanese cuisine to mexican, italian all sort of continental cuisine,whose names were not even heard before.

Here in USA i met so many people from different parts of India and learned many authentic dishes from their region.

This only helped me to open this blog .

Now this blog and cooking is my new passion.I keep trying new recipes and when it turns perfect then only i post those recipe.All the photos and procedures are my own. I take those photos while preparing those dishes. In all these years and all these different places we have a countless visitors in our kitchen/sweet home and shared sweet memories with friends and families.So friends,take time,be comfertable i promise you there will be something good to eat.I hope you like it